Ingredients:

  • 1 (16 oz) package potato gnocchi (approximately 450 g)
  • 2 tablespoons unsalted butter (30 g)
  • 1 tablespoon extra virgin olive oil (15 ml)
  • 1 tablespoon kosher salt (for salting pasta water)
  • 2 cups packed fresh basil leaves (about 50 g)
  • 1/4 cup pine nuts (about 30 g), lightly toasted
  • 1 large garlic clove (about 5 g), peeled
  • 1/2 cup freshly grated Parmigiano-Reggiano (about 60 g)
  • 1/2 cup extra virgin olive oil (120 ml)
  • Kosher salt and freshly ground black pepper, to taste
  • 1 pint cherry or grape tomatoes, halved (about 300 g)
  • 8 oz baby mozzarella balls (bocconcini), drained and halved or quartered (about 225 g)
  • Pinch flaky sea salt for finishing

Instructions:

  1. Prepare the pesto: lightly toast pine nuts (1-2 minutes) and let cool; in a food processor combine basil, toasted pine nuts, garlic, and grated Parmigiano-Reggiano and pulse until coarsely chopped; with processor running, drizzle in 1/2 cup EVOO until smooth with some texture; season with salt and pepper and set aside.
  2. Cook and dry the gnocchi: bring a large pot of heavily salted water to a rolling boil; add gnocchi and cook according to package directions (usually 1-3 minutes) until they float; immediately drain thoroughly in a colander and let them dry 2-3 minutes, patting lightly with a tea towel to remove excess moisture.
  3. Sear the gnocchi and burst the tomatoes: heat a large skillet over medium-high; add butter and 1 tablespoon EVOO; when butter foams, add gnocchi in a single layer (work in batches if needed) and cook undisturbed 2-3 minutes until deep golden on the bottom, toss and sear another 1-2 minutes until crispy; reduce heat to medium, add halved cherry tomatoes and sauté 1-2 minutes until they soften and begin to burst.
  4. Finish and serve: remove pan from heat, add prepared pesto and halved baby mozzarella, toss gently until coated and cheese is warmed but not fully melted; adjust seasoning with flaky sea salt and black pepper; serve immediately.